{"id":155458,"date":"2019-09-02T10:00:28","date_gmt":"2019-09-02T10:00:28","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/surveillance-du-chlorure-de-sodium-dans-la-saumure-dolive\/"},"modified":"2022-10-10T12:09:57","modified_gmt":"2022-10-10T12:09:57","slug":"surveillance-du-chlorure-de-sodium-dans-la-saumure-dolive","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/surveillance-du-chlorure-de-sodium-dans-la-saumure-dolive\/","title":{"rendered":"Surveillance du chlorure de sodium dans la saumure d’olive"},"content":{"rendered":"\t\t
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Les olives ont \u00e9t\u00e9 convoit\u00e9es \u00e0 travers l’histoire \u00e0 la fois comme fruit comestible et pour l’huile b\u00e9n\u00e9fique pour la sant\u00e9 qui en est extraite. L’olive comestible est cultiv\u00e9e depuis au moins 5 000 ans et est aujourd’hui l’un des fruits les plus cultiv\u00e9s au monde.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Les olives ont \u00e9t\u00e9 convoit\u00e9es au cours de l’histoire \u00e0 la fois comme fruit comestible et pour l’huile b\u00e9n\u00e9fique pour la sant\u00e9 qu’elles contiennent. L\u2019olive comestible est cultiv\u00e9e depuis au moins 5 000 ans et est aujourd\u2019hui l\u2019un des fruits les plus cultiv\u00e9s au monde.<\/div>\n<\/div>\n
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Cependant, les olives n\u00e9cessitent un long processus de s\u00e9chage pour aller de l\u2019arbre \u00e0 la table. Les olives alimentaires, \u00e9galement appel\u00e9es olives de table, sont class\u00e9es en trois groupes selon leur degr\u00e9 de maturit\u00e9 au moment de la r\u00e9colte: les olives vertes, cueillies quand elles ont atteint leur taille r\u00e9elle mais avant le d\u00e9but du cycle de maturation; olives semi-m\u00fbres, cueillies au d\u00e9but du cycle de maturation, lorsque la couleur commence \u00e0 passer du vert au brun rouge\u00e2tre; et les olives m\u00fbres, cueillies \u00e0 pleine maturit\u00e9 et sont g\u00e9n\u00e9ralement dans les tons de noir et de brun.<\/p>\n

Lorsque les olives crues sont cueillies sur l\u2019arbre, elles sont dures et tr\u00e8s am\u00e8res en raison de la pr\u00e9sence de compos\u00e9s ph\u00e9noliques puissants. Le processus de durcissement assure que ces compos\u00e9s ph\u00e9noliques non-comestibles sont lessiv\u00e9s et d\u00e9compos\u00e9s; le processus est \u00e9galement responsable de la g\u00e9n\u00e9ration de m\u00e9tabolites favorables \u00e0 partir de bact\u00e9ries et de levures telles que les acides organiques, les probiotiques, le glyc\u00e9rol et les esters.<\/p>\n

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Les olives crues sont g\u00e9n\u00e9ralement trait\u00e9es en les faisant tremper dans une solution de saumure pendant 6 \u00e0 12 mois, au cours desquels la solution est chang\u00e9e p\u00e9riodiquement. Les ph\u00e9noliques amers ind\u00e9sirables p\u00e9n\u00e8trent dans la solution de saumure, tandis que la solution elle-m\u00eame adoucit la peau des olives. La dur\u00e9e du processus de durcissement peut \u00eatre r\u00e9duite en trempant d\u2019abord les olives crues dans une solution de lessive dilu\u00e9e, g\u00e9n\u00e9ralement compos\u00e9e de 2 \u00e0 4% d\u2019hydroxyde de sodium (NaOH) pendant 1 \u00e0 3 jours. La solution de lessive agit pour \u00e9liminer rapidement les compos\u00e9s ph\u00e9noliques amers avant de transf\u00e9rer les olives dans une solution de saumure. Si la solution de lessive est utilis\u00e9e au d\u00e9but du processus de durcissement, les olives ne doivent \u00eatre tremp\u00e9es dans la solution de saumure que pendant quelques semaines.<\/p>\n

La solution de saumure est compos\u00e9e d\u2019eau, de sel et parfois d\u2019huile; la concentration de la solution de saumure d\u00e9pend du type d\u2019olive \u00e0 traiter et du moment o\u00f9 elle est utilis\u00e9e dans le processus de cuisson. Si la solution de saumure contient trop peu de sel, il existe un risque de prolif\u00e9ration bact\u00e9rienne ind\u00e9sirable pendant le trempage des olives. Inversement, trop de sel peut trop adoucir les peaux d\u2019olives.<\/p>\n

Les olives vertes commencent g\u00e9n\u00e9ralement \u00e0 tremper dans une solution de saumure compos\u00e9e de 10 \u00e0 14% de chlorure de sodium (NaCl), tandis que les olives m\u00fbres commencent dans une solution de saumure de 8 \u00e0 10% de NaCl. Le sel est absorb\u00e9 par la peau des olives lors du s\u00e9chage, ce qui entra\u00eene une diminution de la concentration de sel dans le r\u00e9servoir de saumure et une stabilisation \u00e9ventuelle. Si la concentration en sel tombe en dessous d\u2019un certain seuil, g\u00e9n\u00e9ralement 4 \u00e0 6% de NaCl, il faudra ajouter plus de sel.<\/p>\n

Une fois la cuisson termin\u00e9e, les olives sont rinc\u00e9es \u00e0 l\u2019eau propre puis conditionn\u00e9es dans des pots contenant une solution saline \u00e0 8 \u00e0 11% de NaCl.<\/p>\n

\u00c9tude de cas<\/h2>\n

Un producteur d\u2019olives a contact\u00e9 Hanna Instruments pour un moyen rapide et pr\u00e9cis de contr\u00f4ler la teneur en sel de leurs r\u00e9servoirs de saumure. Le client surveillait actuellement leurs concentrations de saumure \u00e0 l\u2019aide d\u2019un r\u00e9fractom\u00e8tre manuel, mais souhaitait quelque chose avec un temps de r\u00e9ponse plus rapide et une plus grande pr\u00e9cision.<\/p>\n

Hanna Instruments a propos\u00e9\u00a0le r\u00e9fractom\u00e8tre num\u00e9rique pour la mesure du chlorure de sodium dans les aliments \u2013 HI96821<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Le r\u00e9fractom\u00e8tre manuel utilis\u00e9 par le client ne donnait que des r\u00e9sultats en pourcentage de NaCl en poids (g NaCl \/ 100 g de solution), qu\u2019il devait ensuite multiplier par la densit\u00e9 pour obtenir les unit\u00e9s souhait\u00e9es de pourcentage de NaCl en volume (g NaCl \/ 100 mL de solution). Le client a appr\u00e9ci\u00e9 que le HI96821 offre un choix d\u2019unit\u00e9s comprenant les unit\u00e9s souhait\u00e9es de solution de g NaCl \/ 100 ml, ainsi qu\u2019une large plage de mesure allant de 0,0 \u00e0 34,0 g de NaCl \/ 100 ml avec une r\u00e9solution de 0,1 g \/ 100 ml.<\/p>\n

Le client a \u00e9galement appr\u00e9ci\u00e9 l\u2019\u00e9talonnage en un point avec de l\u2019eau d\u00e9min\u00e9ralis\u00e9e et le temps de r\u00e9ponse rapide de 1,5 seconde, qui permettaient une \u00e9valuation rapide de l\u2019\u00e9tat des conditions des r\u00e9servoirs de saumure et des corrections en temps r\u00e9el, si n\u00e9cessaire. Le degr\u00e9 de r\u00e9sistance \u00e0 l\u2019eau IP65 et le puits d\u2019\u00e9chantillonnage en acier inoxydable ont fourni au client la durabilit\u00e9 requise pour le sol de traitement. Globalement, le HI96821 offrait une solution compl\u00e8te et pr\u00e9cieuse pour les besoins en tests de saumure du client.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Les olives ont \u00e9t\u00e9 convoit\u00e9es \u00e0 travers l’histoire \u00e0 la fois comme fruit comestible et […]<\/p>\n","protected":false},"author":14,"featured_media":4752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[391],"tags":[],"class_list":["post-155458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments"],"yoast_head":"\nSurveillance du chlorure de sodium dans la saumure d'olive - 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